Recipe for spicy cucumber, avocado, and mango soup

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If you have an immersion or “stick” blender, you can process this all at once, but before you begin, chop each item a little smaller to help the blender along.

2

ripe avocados

2

cucumbers, sliced

1

mango, peeled, pitted, and chopped

1

cup plain Greek yogurt

¼

cup chopped freshcilantro

Juice and grated rind of2 limes

Salt and black pepper, to taste

Few fresh mint leaves, chopped

½

jalapeno, cored, seeded, and chopped

1½

cups water

Extra cilantro or mint leaves (for garnish)

1. Cut the avocados in half lengthwise and remove the pits. Scoop the flesh into a large bowl. Add the cucumbers, mango, yogurt,cilantro, lime juice and rind, salt, black pepper, mint, and jalapeno. Add the water and stir well.

2. Transfer the soup to a blender. Puree in batches until smooth and transfer to a bowl. Cover and refrigerate for 2 hours. The soup will keep for up to 3 days. Taste for seasoning and add more salt, pepper, or lime juice, if you like. Garnish with cilantro or mint leaves.

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